Tassel Ridge Black Bean Enchiladas with Tomatillo Sauce
- 1½ cups picante sauce or salsa
- 1 8- oz can no salt added tomato sauce
- cooking spray
- 12 6- inch tortillas
- 4 cups canned black bean chili 2 approx. 15-oz cans
- 1½ cups shredded pepper jack cheese
- ¾ cup peeled and chopped tomatillos
- 2 Tbsp seeded and chopped jalapeños
- pepper to taste
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- ⅛ tsp salt
- 1 clove garlic
- ½ ripe avocado mashed
- 2 tsp lime juice
Preheat oven to 350°F. Combine picante sauce and tomato sauce in small bowl. Coat 13 x 9-inch baking dish with cooking spray. Spread 1 cup sauce mixture in bottom of pan. Warm tortillas according to package directions. Spoon about ⅓ cup chili into center of tortilla. Roll up tortilla. Place, seam side down, in baking dish. Repeat with remaining tortillas. Top with remaining sauce mixture. Sprinkle with cheese. Cover with foil. Bake for 25 minutes, or until heated through. Remove foil. Bake 5 minutes, or until cheese is melted. Serve with tomatillo sauce. Serves 4–6.
Combine tomatillos, jalapeños, pepper, onion, cilantro, salt, and garlic in blender. Process until coarsely ground. Transfer to bowl. Stir in avocado and lime juice.
Wine Recommendation— Tassel Ridge Iowa St. Croix Rosé or American Pink Catawba
With this recipe, I’d want a fruity, flavorful rosé, and either Tassel Ridge Iowa St. Croix Rosé or American Pink Catawba makes a good choice. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards. Serve at room temperature. American Pink Catawba is a refreshing, semi-sweet, fruity rosé with pineapple and other tropical fruit aromas and green apple and citrus flavors on the palate. Made entirely from Catawba grapes, American Pink Catawba is a great sipping wine. Serve chilled. —Bob Wersen, Owner, Tassel Ridge Winery.